This fish stock is a recipe necessary to make Lobster l'Americaine (recipe in Fannie's Last Supper)

FUMET (FISH STOCK)

Yes, this recipe is necessary to generate the depth of flavor that one needs for the sauce but fish stock can be prepared quickly. This recipe is all about the sauce and a homemade fish stock is a crucial key to success.

5 pounds white fish bones (such as halibut), run under cold water 30 minutes, flush gills until water runs clear

4 tablespoons oil

2 leek tops, diced medium (4 cups)

4 celery stalks, diced medium (3 cups)

1 pound onion diced medium (4 cups)

1 large fennel bulb, diced medium (7 cups)

3 to 4 quarts water

2 cups white wine

2 bay leaves

8 parsley stems

4 thyme sprigs

1. Adjust oven rack to middle rack and heat oven to 500 degrees. Roast fish bones on rimmed baking sheet for 30 minutes until just opaque and releases foam/scum. Do not brown.

2. Meanwhile, in 14-quart stock pot, heat oil over medium heat; add vegetables, cover and cook, stirring occasionally for 30 minutes until vegetables are translucent (not browned) and have released juices. Add fish bones (do not add the liquid and foam given off during roasting), cover with water, add wine, bay leaves, and herbs, and bring to simmer; cook at a bare simmer about 30 minutes. Turn off, let steep about 30 minutes. Strain through colander and then again through fine mesh strainer. Chill.

Yields 3 to 3 ½ quarts